Chilled Avocado and Corn Soup Recipe

This refreshing soup combines creamy avocado with sweet corn for a perfect cool treat on warm days. It's simple to make and packed with vibrant flavors that will brighten up your meal.

Start cooking ↓

TIME16 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

3 ripe avocados - peeled, pitted, and cubed 2 tablespoons chopped onion ½ teaspoon minced garlic 1 cup Swanson® Chicken Broth ¼ cup plain, low-fat Greek yogurt ¼ cup fat free half-and-half 3 tablespoons lemon juice 1 ½ teaspoons sriracha chile-garlic sauce salt and ground black pepper to taste ¾ cup frozen corn kernels, thawed 4 cooked peeled deveined medium shrimp

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by adding the avocado, onions, garlic, and chicken broth to a blender or food processor. Give it a few quick pulses until everything comes together into a smooth mixture. Pour that into a bowl, then stir in the yogurt, half-and-half, lemon juice, sriracha, and a pinch of salt and pepper. Gently fold in the corn kernels, cover the bowl, and pop it in the fridge for at least a couple of hours to let it chill. When you’re ready to serve, ladle the soup into bowls and top each one with a shrimp for a nice touch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe avocados for the best creamy texture.
- Fresh or frozen corn both work well; just cook the frozen corn before blending.
- Chill the soup for at least an hour before serving to enhance the flavors.

Why you’ll love it

This soup is a refreshing and creamy dish that combines the sweetness of corn with the smoothness of avocado. It’s perfect for warm days when you want something light but satisfying. Plus, it’s packed with healthy fats and fiber, making it both delicious and nutritious.

Serving ideas

Serve the soup cold with a drizzle of olive oil or a squeeze of lime juice on top. Garnish with fresh herbs like cilantro or chives, and add a few crunchy tortilla strips or toasted corn kernels for extra texture.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir well before serving as the ingredients may separate. This soup is best enjoyed fresh since avocado can darken over time.